search
Loading
|  home | feedback | help          
StarChefs
 
Pastry Chef Michael Gillet of The Bazaar
Pastry Chef Michael Gillet
The Bazaar by José Andrés
SLS Hotel at Beverly Hills
465 South La Cienega Boulevard
Los Angeles, CA 90048
(310) 246-5567
Nitro Coconut Floating Island with Passion Fruit and Vanilla 
+ Click image to enlarge
 

Nitro Coconut Floating Island with Passion Fruit and Vanilla 
Pastry Chef Michael Gillet of The Bazaar by José Andrés – Los Angeles, CA
Adapted by StarChefs.com 
November 2009 
Yield: 6 Servings

 

INGREDIENTS
Vanilla Syrup:

½ liter simple syrup 
3 vanilla beans

Caramelized Coconut Flakes:
200 milliliters simple syrup
50 grams coconut flakes

Coconut Foam: 
200 grams coconut puree
70 grams cream

Passion Fruit Cream:
125 grams simple syrup
125 grams water
3.1 grams agar agar
1½ sheets gelatin 
250 grams passion fruit puree

To Assemble and Serve:
Tamarind paste
1 passion fruit
1 bunch fresh mint
Liquid nitrogen 

METHOD
For the Vanilla Syrup:

Heat the syrup to 80ºC and add the vanilla; let the mixture infuse for 24 hours and then strain and transfer to a squeeze bottle.  

For the Caramelized Coconut Flakes:
Temper the syrup in the microwave, and add the coconut flakes. Reserve at room temperature until the flakes are hydrated. Strain the flakes from the syrup  and spread them on a tray; dry in a dehydrator until crispy.

For the Coconut Foam: 
Combine the coconut puree and the cream. Transfer to a food whipper and charge with 2 chargers. Refrigerate for at least 2 hours.  

For the Passion Fruit Cream:
Combine the syrup, water, and the agar agar. Bring the mixture to a boil and add the gelatin and the passion fruit puree. Transfer the mixture to a tall container and blend using a hand blender. Strain and transfer to a squeeze bottle. 

To Assemble and Serve:
Spoon a circle of passion fruit cream on the plate. Spoon 1 tablespoon of the vanilla syrup around the passion fruit cream. Arrange 3 dots of tamarind paste, 6 passion fruit seeds, and 3 mint leaves around the edge of the cream. Dispense the coconut foam from the food whipper into a ladle. Dip the ladle into the liquid nitrogen. Rotate the ladle to loosen the ball, giving it a rounder shape. Place the ball in the center of the passion fruit cream. Garnish with the coconut flakes.

 

 

 
 
 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy